Chia Seed Coconut Flapjacks with Linseed

Preparation info

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By Lorraine Pascale

Published 2017

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Thanks to social media and cooks such as Ella Mills, Tess Ward, Hemsley + Hemsley et al, loads of healthy ingredients are now readily available in the shops. Some ingredients, such as chia seeds, are great for baking – they contain antioxidants, protein, a good amount of fibre and omega 3. These flapjacks are easy to make and nutritious, but be warned that they do contain a fair amount of sugar!


  • 150 g extra-virgin coconut oil
  • 180 g porridge oats
  • 30 g milled chia seed
  • 40 g milled linseed
  • 4 tbsp golden syrup
  • 75 g soft light brown sugar


  • 20cm square cake tin


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the baking tin with baking parchment. I make sure there is extra baking parchment hanging over the edges – this makes it easier to pull out the flapjacks once they are baked.

Melt the coconut oil in a small pan or in the microwave and leave to cool a little. Put the rest of the ingredients together in a bowl and mix to combine, and then mix in the melted coconut oil.

Tip the mixture into the lined tin and squish down with a wooden spoon. Spend a good few minutes squishing it down hard, using all of your body weight – spending a little bit of time doing this will stop the flapjacks from falling apart when you cut them.

Use a sharp knife to mark sixteen equal-sized squares on top of the mixture and then place the tin in the oven for 20–25 minutes, or until the flapjacks are firm and just beginning to turn golden brown around the edges.

Once the flapjacks are cooked, remove the tin from the oven and leave them to cool for a little bit in the tin. When they are cool, remove them from the tin using the overhanging parchment, cut out the sixteen squares and serve.